Fennel and onion take center stage in this soup. The fennel and onion are slowly cooked until sweet giving the soup an earthy flavor. A soup for vegans.
This potato and roasted garlic soup is bursting with flavor. The potato thickens the soup, and the sweetness of the roasted garlic lends earthiness.
For this vegetables in the oven recipe, all vegetables will do: zucchini, eggplant, squash, potatoes. The vegetable bake in the oven with three cheeses.
Apple dumplings are a bit homier than the typical apple pie or tart and very easy to make. These apple dumplings are glazed and burst with apple flavor.
Falafel with tahini sauce is one of the best-known Middle Eastern foods. The falafel are packed with herbs and the tangy tahini sauce has the right kick.
Potato piroshki are the classic hand pies of Russia. Filled with potato, onion, and dill, the piroshki can be fried or baked. One of our must-make piroshki.
This pandowdy is bulging with ginger-scented pears and raspberries. The buttery pandowdy crust is a nice foil to the pear-raspberry filling. Make ahead.
This fig and raspberry crumble is perfect for a fall dinner. The figs and raspberries are flash-broiled to hold their shape and color. A favorite crumble.
Apples and brandy-soaked currants fill this autumn crisp. The apple softens while the currants lend a depth of flavor. The crisp topping stays, well, crisp.
The nutty beigeness of quinoa creates a blank canvas for pistachios and cranberries to do their spirited dance in this holiday side. (Did we mention that it’s both vegan and gluten-free?)
For caramelized onion and balsamic vinegar bruschetta, the onion is cooked until brown then drizzled with balsamic vinegar and piled on the bruschetta.
This semolina-olive oil cake is a rustic cake with a moist texture, thanks to the semolina, olive oil, and wine-grape syrup. The cake can be made ahead.
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